Culinary Trainee The Buffet in Las Vegas, NV at Wynn Careers

Job Snapshot

Job Description

The Culinary Trainee is responsible for the preparation of cooking ingredients, finishing cold foods, conducting product inventories, and maintaining quality to outlet standards. The purpose of this position is to learn and build skill and could can work on any station with the assistance of a Chef de Partie (CDP) or Cook I. This position ensures cleanliness and sanitation of work areas and operation of kitchen equipment in accordance with state and local health and food safety regulations.

Job Responsibilities include but are not limited to the following:

* Assists the Chef de Parties and Cook Is as needed in execution of production. * Responsible for the preparation of cooking ingredients by applying adept knife skills. * Unloads warehouse deliveries, stocks and rotates products.* Meets quality standards as well as maintaining the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards. * Properly labels and dates all products to ensure safekeeping and sanitation. * Must be able to breakdown work station and complete closing duties which include but not limited to returning all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep area, reach-in and walk ins.* Maintains accurate inventories while informing management of restocking needs to prevent product shortages. * Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.* Performs other related duties as assigned by chefs on duty and chef de parties.

Job Requirements

*Candidates must be able to communicate in English, read and follow recipes, Second language is a plus. * Must be able to maintain accurate inventories while informing management of restocking needs to prevent product shortages. *1 year culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment. *Candidate must exhibit extensive sanitation, basic culinary knowledge, and accurate knife skills.*Requires the ability to work in an organized fashion within a team environment.*Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using good judgement. *Must possess the ability to prioritize and follow through in order to meet deadlines.*Must be able to obtain and maintain any licensing or active work cards required for this position at all times. *Culinary training degree is preferred, but not required. *Candidates must be a minimum of 18 years of age.*Requires valid health card.